coconut macaroons recipe

Coconut Macaroons

This easy Coconut Macaroons recipe is made with 5 ingredients. All you need is shredded coconut, egg whites, honey, vanilla, and salt. Macaroons are gluten-free, dairy-free, kosher for Passover, and best of all my boys love them!

These gluten-free coconut macaroons are an ideal Passover dessert because they do not contain chametz, or leavened grain products. According to my 9 year old son, who is studying the Torah in school, we refrain from eating chametz because, “when leaving Egypt the Jews did not even have enough time to let the bread rise.”

Ironically, after a bit of historical research, I found that macaroons are actually a Christian food. Macaroons originated in an Italian monastery around 1792. The name comes from the Italian word for paste, maccarone, which refers to almond paste. Macaroni means flour paste.1

Coconut Macaroons
Serves: 48 macaroons
  1. Using a hand blender, whisk egg whites, honey, vanilla, and salt to stiff peaks
  2. Stir in coconut
  3. Fill a 1 tablespoon ice cream scoop with batter
  4. Using your hand, firmly pack batter into scoop to level
  5. Release batter onto a parchment paper lined baking sheet
  6. Pinch each macaroon at the top (like a kiss)
  7. Bake at 350° for 10-15 minutes, until lightly browned
  8. Cool for 1 hour
  9. Serve

You can still have macaroons if you follow an egg-free diet! Here are some of my egg-free dessert recipes, including macaroons.


    • Elana says

      Sandra, thanks for your comment. This usually happens when the egg whites are not whisked to stiff peaks. If you try again please let us know how it goes :-)

  1. Emmy says

    I do like this recipe, however, parchment paper did not work for me. The macaroons stuck to it and I lost the bottoms! I was left with bottomless cookies : ( I used a lightly greased muffin pan for some of them and that worked well and gave them a nice shape.

    • Elana says

      Hi Emmy, thanks for your comment. I love the muffin pan idea! Also, whipping the egg whites to stiff peaks will prevent these from sticking to the parchment.

  2. Simone says

    I love the little history lesson attached to this post – it’s always great learning little tidbits and trivia!
    I am definitely going to be trying this recipe soon because it looks like a great healthy treat to put into the lunchbox for kids and also big kids like me! Thanks for sharing :)

  3. Sally says

    Made these today–didn’t have quite enough honey, so substituted a little maple syrup–not much at all. This recipe makes a lot of macaroons… each one more delicious than the last. Thanks very much!

  4. Jennifer says

    I left out the agave/honey and added finely chopped cacao nibs. They were delicious and baked perfectly :)

  5. Dee says

    Make sure you beat your egg whites with electric mixer. Egg whites will become really thick Like fluffy clouds. If not mixture will be runny. That’s what happen to my first batch. The second batch came out wonderful. I used honey….

    • Elana says

      Dee, that’s exactly right, the egg whites need to be whipped to stiff peaks for the macaroons to hold together :-)

  6. Nanci Gardner says

    Help… The Macaroons went well this morning, all but sticking profusely to the parchment paper. Do they need to be removed before or after cooling?

  7. r1180m says

    Do you think you could leave out the agave? I’m trying to avoid anything sweet. Would it affect the baking consistency/chemistry or just the taste?

    • r1180m says

      In case anyone has the same question I just did an experimental batch to answer my own question. I cut the recipe to an even 1/3 (in case they didn’t turn out) and the consistency was totally fine. I baked for the full 15 and even then they weren’t completely golden (probably bc nothing sweet to carmelize) but still a nice texture inside. The taste wasn’t bad without the sweet just a little flat. They were still satisfying. I drizzled a touch of unsweetened chocolate and was OK. Next round I added a bit more vanilla and some almond extract that really seemed to give it some better flavor. I even have some cooling with crushed almond bits. I think I may do again and even try some chopped unsweetened dried fruit as the “sweetener”, then there may be some added fiber from the fruit bit versus just straight honey.. Bottom line it works without any sweeteners if you can handle the mild taste!!

  8. Azeotrope says

    Very nice! I added a tsp of coconut four to the batch to keep liquid from pooling at the base of the macaroons.

  9. says

    Hi Elana,
    I thoroughly enjoy your website. Thank you for keeping things simple and very organized.

    This recipe looks great (coconut macaroons) However, I have sweetened coconut that I’ll be using. Should I use 1/2 of the honey required? What do you recommend?


  10. Jo says

    I just made these. Not sure what I did wrong but the batter turned out really runny. I cooked it anyway but needed to give it longer and turn up the temperature. The honey separated and ran out onto the baking sheet. It could be my oven, though.
    It would be really useful to have a picture of the uncooked batter and/or something with which to reference how thick it should be.
    Nonetheless, they’re cooked now and taste delicious.

  11. Rebecca says

    I just made these and they are delicious! And they made my house smell incredible while baking. I dropped a heaping Tablespoon of dough on the parchment paper and they were the perfect size. I undercooked the first batch by about 2 minutes and they came out spongy. I cooked the next batch for 15 minutes, with some dark chocolate chunks, and they came out perfect and are oh so good. My 4-year old agrees that they are delicious and I think I will have to hide them from her! I’m a huge macaroon fan…these are worth baking and are a perfect treat/dessert for the dairy-free/grain-free/gluten-free diet followers out there. Enjoy!

  12. Cathleen says

    Elana, not only do you make the most amazing, delicious recipes, but I absolutely love that you share information about your religion. Thank you so much for all you do!

  13. TanyaM says

    These were soo good. I added 2 heaping tablespoons of unsweetened cocoa into the dry ingredients and it made them truly decadent.

  14. Sarah M says

    I love this recipe. I use honey, and I substitute orange extract for the vanilla, and hide a single chocolate chip in the middle. They are amazing. Today’s batch I also added some toasted sliced almonds. Can’t wait until they get out of the oven!

  15. Jeanne says

    I have been using many of your recipes after having read Dr. Davis’ Wheat Belly book. I was missing bread type foods and have had great success using your delicious treats. The other day I made macaroons but didn’t have enough coconut so I substituted about 1/4 cup coconut flour for aprox. the same requited coconut. I think it made a great cookie!

    Thank you so much!

  16. Britt in Tx says

    My aunt also made these and they were so good I could’ve sat down and ate them all!!! And they are so easy to make. Elana you are awesome! Thanks for the hundredth time:) jk

  17. Heather Stich says

    My modification I call it MAKAROONS with a k for Kristin , my dear friend who eats so healthy the way I should.

    preheat oven 375 deg.

    In bowl: beat up fluffy: 
    6 egg whites, 1/2 cup agave. Mix in: 1 tbsp coconut oil , 2 oz water, 3 cups shredded coconut flakes, 1/6 cup (1/2 of a 1/3 measuring cup) coconut flour.

    Make balls on top of parchment paper on baking sheet. Bake for 15- 20 mins or golden brown.  

  18. says

    WOW!! These are delicious – just made them.

    I’ve been on a gluten-free since January; it’s made a huge difference in my health. It’s so great to have recipes for treats that are healthy and fulfilling, like these coconut macaroons. Your website is my go-to resource for all my eating needs. I’m so grateful to have found you / your website! THANK YOU Elena!

  19. Motheroflittle says

    MMMM…Is it OK to type with my mouth full??? Love these! This must be the easiest cookie ever. There are some tricks for happy macaroons. Must have cold bowl and beaters!!! Must have roon temp egg whites. To prevent deflating,I add in my sweetner & vanilla AS I beat the whites to a stiff peak. DONT OVER BEAT egg whites or you get weeping. Now all I have to fold in is the coconut. I used sweetened coconut and it worked fine. Must cool completely or they stick to the sheet. We have chickens laying an abundance of fresh eggs…what a perfect solution! Thanks for the recipe Elana.

    • Kfarr says

      I made these vegan- substituting chia powder for the egg whites. They were a bit crumply but still worked and taste delicious! (they were better to handle baked and cooled, than wet)

  20. says

    Thank you so much for this recipe. I made them today and they are all gone! My family devoured them. Good to know there are fun treats we can still eat while living the paleo lifestyle!

  21. Sarah says

    I’m wondering about the use of agave nectar vs. agave syrup, which I have heard such dreadful things about…? Is the nectar much more pure? Lower Glycemic index?

  22. Philipa says

    Thank you, Elana, for a beautifully simple and elegant macaroon recipe. I found yours while searching for a recipe that used unsweetened shredded coconut and less sugar than my long-time favorite recipe which I recently found to be too sweet. I cut your recipe in half, used pure almond extract instead of vanilla, baked for just 13 minutes and they turned out exactly as pictured, though required careful removal even with the use of parchment.

    These macaroons have a delicate sweetness that supports the unsweetened coconut flavor. They definitely taste like a ‘healthy’ alternative to the usual sugary versions and pair well with tea and friends who are watching what they eat and want dessert without it actually being dessert. :)

    In response to many of the comments about extra liquid which I did not experience: I whipped real egg whites by hand with a pinch of cream of tartar as stabilizer and had stiff peaks inside of 3 minutes. Over-beating eggs can often result in liquefaction because when over-beaten, the structure of the egg protein looses all of its elasticity and its ability to hold liquid within the molecular structure. Mixers are fine, but 10 minutes on high is probably far, far too long. Whipping just until the whites hold a stiff peak (when you lift out the whisk the whites should make a pointy peak that does not droop) should be sufficient for this recipe. With careful folding all the ingredients should be well incorporated. Also, readers may want to make sure that they are using unsweetened coconut as the sugar on flaked sweetened coconut would also create too much liquid.

    I followed the recipe (in half amounts) exactly and had perfect results. I would make this recipe again. Thanks for sharing this!

    • Deb1ie says

      I learned more from your comments about this macaroon than any other comments I’ve ever read on the net about any subject. Thanks! Maybe the third attempt to make this recipe will turn out perfectly. My first attempt did not turn out at all and I think I know why. This recipe doesn’t specify the size of the eggs and although most recipes call for large eggs, (although I’ve seen some that said medium) mine were extra large which made the recipe too mushy. So, I tried to adjust by adding more coconut but this didn’t help at all. The batter was still excessively soupy. Also, I don’t care for that much vanilla. One whole tablespoon? I could taste too much of it in the final macaroon. I made the recipe again with only one teaspoon, which was fine. I also don’t care for the Agave because it tasted bitter in the final macaroon. I had great hopes that I would like it in this recipe but because there aren’t that many other ingredients, the taste was too pronounced for my taste; too bad since Agave really helps control spiking blood sugar levels. One final note: It is really important to manually fold the coconut into the beaten egg whites. Don’t use the electric mixer. Lessons learned: Baking really is a science!

  23. says

    Lovely. I used honey rather than agave, and 4 cups of unsulphured coconut (it is drier than sulphured, and for some reason, I’ve found that I need to use more). A bit of a puddle formed around the bottom of several and I may try adding a tablespoon or two of coconut flour next time. Thanks so much. We really enjoyed them.

  24. Brianna says

    I just baked these because I’m on a gluten free diet and they are really sweet and tasty! I did get the puddle around them though but they still are awesome. Thanks!

  25. Greg Campbell says

    Looking to see if anyone has tried a substitute for agave nectar. Seems there is a lot of information that it may not be a healthy ingredient.

  26. allison says

    Dear Elana,
    Thank you so much for creating and then sharing these incredible recipes.

    I am thinking perhaps some things could be clarified in your recipe to help others. First off great meringue takes a kitchen aid, hands down, and it can take over 10 minutes of patience.

    I suspect some failure here for people making these is not understanding what “stiff peaks” really mean. Meringue needs to get really ridiculously glossy and stand up.

    If any grease/fat touch the egg whites they break. The bowl needs to be cold but the egg whites room temperature.

    Your recipe is specific about folding the coconut in but really many people may not know what that means. Perhaps you could have some video of techniques for those who ant to see you in action?

    Thank you again for your recipes. Fantastic in every way!

  27. Laura-Lee says

    HOW MANY MACAROONS DOES THIS RECIPE MAKE? Sorry for the all caps but this question appears at least three times in the comments and is never answered. I’m trying to work out a calorie count and cannot do it without an estimate of the yield.


  28. IV says

    These are awesome, I love them! I’ve been making them for a while, I recently started replacing the agave for raw coconut nectar, I use less than 1/2 a cup but a bit more than 1/4. They turn our wonderfully, it gives them a little bit more of a coconut kick.

  29. Stephanie says

    I am not sure what I did wrong because I followed the directions perfectly, but this was a huge waste of very expensive ingredients (all organic). I whipped the egg whites very stiff, but when I folded in the agave and vanilla (very carefully), the egg whites just dissolved into liquid. They ended up with puddles of agave all around them, making them fairly impossible to remove from my cookie sheet. When I did remove them, they just crumbled apart. They are going to be used as topping for my greek yogurt instead of the delicious macaroons I was hoping for. :(

  30. says

    Tried this recipe several times using the egg whites in a carton. Needless to say I got very frustrated. The cookies were still great but they never whipped up like ‘real’ eggs. Once I finally cracked the real things it worked and I didn’t get the puddling. Great recipe!

  31. Laura says

    I just made these, and they were so easy (as your recipes always are)… and so delicious. I’m not usually a fan of macaroons, since I find them to be too sticky sweet. These, however, were perfect in sweetness.

    I completely forgot to whip the egg whites first, and they still turned out fine — a little crumbly, but, I made them small enough so that you just put the whole thing in your mouth.

    I used honey instead of agave, and they turned out perfectly. I also added some freshly grated ginger, and I really liked the subtle kick that the ginger added.

    Next time, I’ll do a chocolate drizzle on top…

    Thanks for the great recipe!

  32. Anna says

    This recipe is great! So simple. I made these using organic, RAW coconut and even subbed Stevia for the agave nectar for a gluten-free, low-glycemic treat. Thanks so much, Elena!

  33. says

    Hi, where I live can not find Agave Nectar you are using in your recipe? What could I use instead? I was searching google for this GF recipe, and I would like to try it very much. Thank you for your help. Anna

  34. yvonne says

    I made these today with brown rice syrup instead. The mixture looked too wet so I ended up adding another 1/2 cup of coconut (I halved the recipe) before I baked them. They came out gorgeous and only slightly sweet because of the rice syrup. Thanks for the recipe!

  35. Nicole says

    Hey Elana, had a a quick question. Could I totally leave out the salt, nectar, and extract or would that cause them not to bake up right? I’m looking for a way to turn the leftover egg whites I have from giving my puppy raw egg yolks into healthy organic training treats for her

  36. Rachel says

    I rarely bake and things go perfectly well. These were ABSOLUTELLYY DELICIOUS !!! And were quite easy to make. I dipped half of them in melted chocolate and both were scrumptiousss!!

    Thank you for the recipe ^_^

  37. Mel says

    I tried this recipe last night and it came off great. I halved the recipe b/c I only had 1-1/2c coconut. And I substituted Stevia granules since its my husbands preferred sweetener.

    The dry sweetener didn’t mess up the consistency, but I live at 4400 feet so the high altitude might account for that?

    Was a little nervous working with egg whites since I’ve never done it. But I used a hand mixer and they did flatten a little when the dry ingredients were added, but it seemed to go just as it should.

    We are big fans of traditional macaroons and these don’t taste like a health food wanna-be at all–the texture and flavor is great.

    • says

      Hi Mel,

      Thanks for your comment :-)

      I have made these at both 5,000 feet and sea level, so can tell you that’s not a factor for this recipe. Glad to hear that you like these and that you like the flavor and texture, and also that your stevia sub worked!

      Thanks again,

  38. Kris M says

    Thank you for this recipe! Sooo…. delicious. The first time I made them I used packaged egg whites which (as the box clearly says) don’t stiffen the same way due to the processing. They pooled a little more but were still amazing. Just remade them using egg whites and even better. This time was able to form the “kiss”. :) Wonderful recipe that I don’t think could be improved upon, and it doesn’t get any easier (or healthier). Thank you!

  39. Laura G says

    I am attempting this recipe and wondering if the unsweetened shredded coconut that you are using for this is fresh or dessicated?

  40. Hope says

    I love macaroons and keep them on hand all the time. A suggestion:

    I add nuts (almonds, walnuts, peanuts or just your favorite)for protein balance and a great addition to the macaroons!

    Hope Thomas

  41. jusap says

    just made these (and the lemon tartelettes in a comment above to use the yolks) with honey instead of agave and they were wonderful. beautiful and moist and not too sweet. thank you!

  42. says

    I made the coconut macaroons but could not get the Agave Nectar to stay mixed in the batter from the first to last cookie on the cookie sheet. What did I do wrong and how can I fix it? The flavor is great and I had a very nice comment on them. Thanks for your help.

  43. says

    I just made these for Easter tomorrow and they are truly awesome!! Thanks for posting this recipe. The only alteration I did was drizzled some chocolate over them, yummmm

  44. Geri says

    I’m on a candida-free diet and cannot use agave nectar. Could I substitute xylitol or stevia instead and have them turn out as good? If so, how much stevia would I use? I assume I would do an equal amount of xylitol?

  45. Gabrielle says

    Do you know the nutritional facts per cookie?
    they are AWESOME…CAME OUT PERFECT!!!!!!!!!!

  46. Marla says

    I love the idea of macaroons, as I love coconut but hate the idea of adding sugar. I just tried the recipe, and the cookies didn’t set up. I’m wondering, do you think the egg whites need to be at room temp, and also, perhaps I didn’t beat them long enough? I would love to try them again.

    • Jonathan says

      I have made these twice now and both times I had to add about an additional 2 cups of coconut. The mixture was always sooo runny that there was no way i could make them into balls. Not sure what Im doing wrong.

  47. jane says

    I am cooking for someone who is diabetic and gluten intolerant. I was wondering if I could substitute stevia for agave in your recipes? I would really like to bake several of your recipes. I am most interested in your macaroons today. :) Thank you for getting back to me!

  48. Sabrina says

    I just tried making these for my son’s holiday party. They were
    so quick and simple to make and turned out absolutely
    delicious. I did substitute the agave with honey, since we are
    on SCD. I baked them for 15 minutes and they were
    perfectly moist.

    I’m sure they will be requested over and over again
    by my three little ones. Thank you for another great recipe,

  49. Roxanne says

    Delicious!!! I’ve tried many agave coconut macaroon recipes and all have crumbled to pieces before making it into my mouth. I thought I’d give it a last try. I think the large number of egg whites here is key. I added 1/2 cup of ground almonds to make them a bit “cakier”, just for fun and flavour. I brushed my baking sheet with pure coconut oil and they’re simply DECADENT and delicious. A great snack. I could eat the whole sheet myself!

  50. Lesley Carol Prince says

    I adore macaroons and there’s a pile of recipes for them. I’m so glad that they can be a delicious part of our gluten-free regimen. This is a great recipe and I make it for many occasions. I’m just making a batch today for a 65th birthday/retirement party. Everyone enjoys them. Thank you for all your wonderful recipes that have transformed my kitchen and my healthy approach to a gluten free diet, Elana.

  51. Margaret says

    I just finished making these for the first time—DELICIOUS….!!! I had no problems with puddles, but I did notice when I portioned them all out on the baking sheets, the ones that had to wait to go in oven for second batch started to puddle……first batch didn’t……..
    thanks Elana… now I’m off to make the flourless choc. banana cake…….

  52. Yanira Rivera says

    Really good! version of gluten free “Besitos de Coco” how we call those in Puerto Rico. In english “Coconut Kisses”. I love your site. My husband eliminating wheat lose a lot of weight. Elana! Thanks for share that recipe with us!

  53. says

    I made them with sweetened coconut and dipped some in chocolate. They came out great but had the rings on the bottom.
    They were a big hit. My mother and nephew are both on gluten free diets so it was great as non passover dessert. My mother in law told me the trick to bringing the eggs to a stiff merengue is putting the beaters in the fridge until very cold and keeping them in the middle when beating the eggs. I sent this site to my mom and sister and they rave about all the recipes. Even though I am not gluten free, I do not eat white bread or pasta, but I will try the flourless chocolate banana cake and other recipes.

  54. christin says

    I made them and drizzled dark chocolate over the top and everybody loved them! Very easy and came out perfect!

  55. says

    Hi Guys :-) anytime I get a comment where it seems as though there is an issue with a recipe I make sure to retest. Accordingly, I just retested these macaroons yesterday and they came out perfectly, so I’m not able to pinpoint what the problem could be. In terms of the puddles, I would recommend using large, rather than extra-large eggs and being careful when measuring your ingredients. Also, be sure to whip your egg whites to stiff peaks. Hope this helps and that you have macaroon success!

    • says

      I had “puddle problems” too… (We ate the crumblies!) I got the egg whites “firm” by blending them with an electric hand blender. I blended them for a good ten minutes. The mix stayed stiff until I mixed the coconut. I’m thinking I either stirred the batter for too long or didnt put enough coconut. So I added some almond flour and the macaroons baked into “solid kisses”, but lost some of the sweet flavor. I’ll double check my measurements next time!

      Should I put the egg whites in my Vita-mix to get them super stiff??

      How long am I supposed to blend- according to what blending device?


  56. alissa says

    I have been looking at your site for a few months now. All your pictures are wonderful, as they make me want to try every one of your recipes!!!
    I have recommended your website to friends of mine.
    Today I made the coconut macaroons. Unfortunately, I had problems having the mixture hold together. I’m thinking that perhaps my egg whites weren’t stiff enough as I whisked them by hand or I stirred too much after adding the coconut. Also, the eggs were quite large. Anyway, I baked a few and of course they were delicious! Still a bit too crumbly, but no matter. I solved the problem, by adding a whole egg(that’s probably some sort of crime in the macaroon world) to help them hold together along with some cranberries(for extra yum). Still delicious! I can’t wait to make more of your recipes. Thanks, Elana!

  57. michelle says

    First batch of macaroons are in the oven. I want to make the next batch chocolate flavored. How much raw cacao powder would you add?

  58. Eva says

    I end up using more coconut than required to prevent the macaroons from having a “ring” around them.

  59. Jenni C says

    Hello! I just made this recipe tonight! They are yummy but I have a couple questions. My cookies ended up with puddles of agave/egg mixture around them at the bottom. I followed the recipe and got the eggs stiff but when I added the agave and coconut the egg whites just kind of melted. I am not sure if I didn’t beat the eggs enough. I see that some recipes use something acidic but you didn’t so I know I shouldn’t have to. They were yummy but I want them to look good too. Any suggestions.

    Thank you again for another yummy recipe! I am always excited to see that you have posted something new!

    • lori says

      I tried these and they tasted great but when I put the ingredients together I had agave puddles. what did I do wrong?

    • arla says

      The same thing happened to me. They were pooled with agave. Also they stuck to the wax paper, burning on the bottom. They tasted great, but I lost a lot on the paper. Also, instead of whisking, is a mixer just as good? Oy, my arm!

  60. says


    I haven’t had this happen and I’ve made them several times. From what you’re describing it sounds like you don’t have enough wet ingredients in the recipe. Next time you make it you could try using large or extra large eggs and I bet it will work. Please let me know how it goes :-)


  61. Joanne says

    I was excited to stumble upon your “Pantry”. I have tried numerous gluten free, sugar free macaroon recipes. I really like the taste of yours. However, I have a huge problem. They fall apart when I try to remove them. Why? Did I do something wrong that I am unaware of? Some of the others I have tried hold together much better but are not as tasty. Thanks!


  62. says


    I love receiving your comments and feel like I know you from the wonderful descriptiveness and emotion contained in them.

    I’ll look forward to viewing your photos when you get ’em up to the Mac. BTW, I am starting an elana’s pantry flickr group for people who make the recipes on this site and take pictures, so your timing is perfect :-)

    xo Elana

  63. Christianne says

    I love these! Gorgeous snowwhite beauties!
    I finally managed to take some pics of the result (allthough while I fetched my camera, half of the plate was ‘verschwunden’… But now I cannot get the pics to upload here (I work on a mac). If anyone has tips on how to do that, please let me know! Thanks so much again Elana, sory that you still need to use your imagination. They look (or better, looked) like the Alps on a summer day. Delightful!
    xox Christianne

  64. christin says

    Do you have a suggestion for what I can do with the egg yolks that are left after making this? I hate to throw them out, but I have no idea what to do with them. Thanks

    • Jazz says


      With left over egg yolks you can make a lemon curd to make lemon tarts. :)

      For grain-free lemon tarts:

      Tart shells-
      2 cups almond meal
      1/2 tsp baking soda (if you prefer the crust thin, omit this)
      pinch salt
      30g butter diced
      2 tbs agave or honey

      Lemon filling-
      6 egg yolks
      1/3 cup agave or honey
      1/2 cup lemon juice
      1/2 cup butter
      1 tbs grated lemon rind

      Crust –

      Combine almond meal with salt, baking soda, butter and honey/agave and knead to a dough. Form dough into a flat disk and refrigerate for 30 mins. Then take dough and roll out to about 5 mm between two sheets of baking paper. Cut out rounds and mould them into greased aluminium tart moulds (or normal muffin tins). Bake in the oven for about 10 minutes at 150 degrees Celius or until a little brown. Let cool.


      Over a double boiler, whisk the egg yolks and honey together until well combined. Turn down the heat to a simmer. Add one chunk of butter at a time, stiring constantly, add the next chunk when the butter has melted. Continue until all butter is used up. Add the lemon juice and rind and keep whisking for about 10 minutes, or until thickened.(I added a tiny amount of guar gum to help it thicken) Remove from the heat and let cool to room temerature. Once cool, fill the tart shells and place in the fridge to set. Store in the fridge in a covered container.

      I hope this helps!

      The recipe is from ‘Cooking for Celiacs, Colitis and Crohn’s and IBS’ :

      I made these the other day, and they taste fantastic!

      • Meagan says

        awesome! Thanks for the additional recipe! I hate throwing out food, too! And these lemon tarts sound wonderful!!!

  65. says

    Thanks for stopping by! I love the creative license you have taken with this recipe –what fantastic ideas. Thanks for sharing them with us all over here.

  66. Michelle says

    These were SO GOOD, and so quick and easy.
    I made an “experiment batch”, with plain ones, milk chocolate covered, and dark chocolate covered ones. I also made some with chopped walnuts. They were all fantastic! Thank you for this recipe!

  67. says

    ~M -I haven’t had these last more than a day, my younger son literally eats them almost as fast as they come out of the oven –by the tray full. If I did need to store them, I would probably pile them into a pyrex glass dish with lid and leave them out at room temp.; I would guestimate that they keep for 4-5 days.

    Leah -I have been meaning to dip these macaroons in chocolate, however, don’t have any left for dipping (they’re all eaten) by the time I get around to it. These go fast in my house.

    Y’ara -Thanks for stopping by; I enjoy getting your comments, makes me feel more connected to the homeland. I so miss Jerusalem!

    Maya -If you do make these macaroons with agave nectar, let me know how they turn out.

    Kevin -Thanks for visiting. The pictures on your blog are absolutely mouth watering!

    Meena -Let me know how it goes with the macaroons; I know you can do it!!!

    • Jen says

      I tried them but for some reason they turned out soft and fell apart all over the place. I used honey, and I made sure it was well mixed. It made no where near 48, I used a rounded tbsp for each one like the recipe said. Not sure where I messed up. :(

  68. says

    I love coconut macaroons! I tried making them once and they turned out a total disaster. Just goes to show how horrid I am at baking. Your recipe looks simple enough to convince me to try again, maybe I will even goa step further and dip them in warm chocolate. :)

  69. says

    I found your blog via Tastespotting – your macaroons look amazing! I grew up my whole life thinking I hated macaroons b/c I’d only ever tried the boxed Manischewitz kind.

    Then one year my friend gave me this amazing, chocolate-dipped coconut cookie thing…and told me it was a macaroon AFTER I tried it. I’m so glad she did – they’re delicious.

    The Jew & The Carrot

  70. ~M says

    These look great. It’s so interesting to see different baker’s coconut:egg:sweetener ratios (yours seems to use the least agave per coconut). How do you store these and how long do they last (assuming they are not eaten)? Thanks, Elana!

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